I still remember the first time I tried to crack the code for that iconic, creamy, sweet-and-tangy coleslaw from KFC. My kitchen was a mess of shredded cabbage and failed dressings, but the moment I finally nailed that familiar taste—the one that takes you straight back to a picnic table with a bucket of chicken—it was pure magic. The crisp texture, the perfect balance of flavors, the way it chills just right… it became my mission to share this copycat victory with you. Today, I’m handing over my kitchen-tested, absolutely spot-on recipe so you can bring that beloved side dish right into your own home, no drive-thru required.
Ingredients
- 4 cups finely chopped cabbage
- 1/2 medium carrot, very finely chopped
- 2 tablespoons minced onion
- 1/3 cup granulated sugar
- 1/2 cup mayonnaise (full-fat is best here)
- 1/4 cup whole milk
- 2 tablespoons buttermilk
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Let’s talk about a few of these stars. The cabbage needs to be finely chopped—not shredded into long strings. That classic KFC texture is all about small, confetti-like pieces. For the onion, mincing it super fine is non-negotiable; you want the flavor without biting into a chunk. I’ve tried low-fat mayo, and trust me, it makes a huge difference in both flavor and creaminess to use the real deal. And don’t skip the buttermilk! It’s the secret tang that lifts the whole dressing. If you’re in a pinch, you can add a tiny squeeze more lemon juice to regular milk, but the buttermilk is truly worth it.
Equipment Needed
- A large, sharp chef’s knife and cutting board
- Box grater or food processor with grating disc
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
- Airtight container for chilling
You might be tempted to use bagged coleslaw mix for convenience, and while it works in a pinch, the carrot pieces are often too thick. I find using the large holes on a box grater for the carrot gives you the perfect fine texture that mimics the original. A food processor with a grating disc is a fantastic time-saver if you’re making a double batch. Most importantly, you need a bowl large enough to really toss everything together without making a mess—I learned that the hard way when I tried to mix it in a too-small bowl and ended up with dressing all over my counter!
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